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Gurame Goreng Kipas or "Fried Gourami Fan", ikan goreng or fried fish of gourami arranged in fan-shape. Served with karedok vegetables, sambal terasi and sambal kecap. Sundanese cuisine, Indonesia. Camera manufacturer: Canon: Camera model: Canon DIGITAL IXUS 860 IS: Author: Gunawan Kartapranata: Exposure time: 1/60 sec (0. ...
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages. Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spice pastes. Some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried. [2]
Capture (blue) and aquaculture (green) production of Giant gourami (Osphronemus goramy) in thousand tonnes from 1950 to 2022, as reported by the FAO [2]The giant gourami (Osphronemus goramy) is a species of large gourami native to freshwater habitats in Southeast Asia. [3]
Ombilinichthys yamini is the oldest known gourami. The family Osphronemidae is divided into the following subfamilies and genera: [3] [4] family Osphronemidae van der Hoeven, 1832
PNG was developed as an improved, non-patented replacement for Graphics Interchange Format (GIF)—unofficially, the initials PNG stood for the recursive acronym "PNG's not GIF". [ 6 ] PNG supports palette-based images (with palettes of 24-bit RGB or 32-bit RGBA colors), grayscale images (with or without an alpha channel for transparency), and ...
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay.Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
The milkfish (Chanos chanos) is a widespread species of ray-finned fish found throughout the Indo-Pacific.It is the sole living species in the family Chanidae, and the only living member of the genus Chanos.
Pempek in Bangka Island are made from mackerel (ikan kembung) and its sauce is red chilli based, while in Jakarta or other cities they could be made from gourami fish. The latest variant is pempek udang, pempek made of minced shrimp originated from Sungsang area in Banyuasin near the Musi river estuary, [6] it is noticeable with its pinkish color.